Beef Enchiladas

This is a recipe I've pieced together from several. I love the cottage cheese/meat mix inside the enchiladas. I also like the homemade sauce because it uses ingredients I usually have around the kitchen anyway; whereas, I usually do not have a can of enchilada sauce in the house. I found the recipe makes a LOT of sauce though, and using all of the sauce in the recipe makes it a little acidic. Next time I will probably only make/use around half of the sauce.


1 lbs ground beef
1 cup cottage cheese
1 can (4 1/4 oz) chopped ripe olives, drained
2 Tbsp minced fresh parsley
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
8-10 flour tortillas (7 inches)

Sauce:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 Tbsp cooking oil
2 cans (15 oz) tomato sauce
2 cans (4 oz) chopped green chilies
4 tsp chili powder
2 tsp sugar
1 tsp oregano
1 tsp marjoram
1 tsp garlic powder
2 cups (or more) shredded cheddar cheese

Make the sauce first. Saute the onion and green pepper in oil until tender. Add tomato sauce, green chilies, chili powder, sugar, garlic powder, oregano, and marjoram. Set aside.

In a skillet, brown the ground beef. Drain. Combine with cottage cheese, olives, parsley, garlic powder, salt, and pepper.

In a 9 x 13 baking dish, spoon a couple large spoonfuls of sauce over the bottom to "grease" the pan. Place about 1/3 cup filling, 1 large spoonful of sauce, and some cheese on each tortilla; roll up. Place tortillas seam side down, in the baking dish. Pour (some of) remaining sauce over top of the rolled tortillas. Cover and bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven for 5 minutes or until cheese melts.

*For softer tortillas, dip in hot oil before filling & rolling.

**Casserole Style: add a can of corn to meat mix. Layer like lasagna rather than rolling up tortillas.